Buffalo chicken wings

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I don't make these very often, since they're kind of unhealthy, but they sure are tasty! I usually make a version out of boneless skinless chicken breast.

I started with 4 wings and drumettes. Whenever I break down a raw chicken I vacuum seal and freeze the wings, well, for this dish. This is from two chickens:

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Here they are after cutting off and discarding the wing tip, and separating at the second joint.

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Season with salt, freshly ground pepper, cayenne pepper and granulated garlic. Dredge in flour. Given the irregular shape, I put some flour in a plastic bag and shook to evenly coat the wings.

Deep fry at 360°F. The actual wing part I cooked for 4 minutes and the larger drumette for 5 minutes. Here they are resting:

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The sauce is 2 oz. butter (half stick) melted in a 4x8 glass loaf pan in the microwave (about 50 seconds). The rest is 2.5 oz. Frank's Hot Sauce (by weight), mixed. The picture of the top of the page is the sauce with the chicken. I prepared this part ahead and will just reheat the wings in the oven when I'm ready to serve.

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Took the pan out of the refrigerator about 15 minutes ahead of putting it into a cold oven at 350°F. I heated for about 25 minutes, and my oven takes about 8 minutes to get to 350°F. I put a piece of foil over it, but it probably wasn't necessary in such a deep dish.


Serve with celery and bleu cheese dressing.